Traditionally, bocoles are made with cornmeal mixed with lard and stuffed with marinated meat, potatoes, pork, etc. However, this version is ideal for vegetarians and anyone looking for a satisfying dish that is also gluten-free. In Oaxaca, they are commonly made with blue cornmeal and we do that in the restaurant. I love the nutty, corn flavor set against the soft, hot interiors. Both the mole sauce and refried beans may be made days ahead.
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